Another recipe from Chef in Training. This recipe just smacks of spring, and sounds delicious, and I can't wait to try it out. You will need 3 (8x4" loaf pans for this recipe.
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For the quick bread:
1 1/3 cup vegetable oil
3 eggs
1 1/4 cups milk
2 1/4 cups sugar
1/4 cup orange juice
3 tsp orange extract
3 cups flour
1 1/2 tsp baking powder
A few drops of orange food coloring, optional
For the Cream Cheese Filling:
8 oz cream cheese, softened to room temperature
1/3 cup sugar
2 eggs
1 tbsp flour
For the Cream Frosting:
1/4 cup butter, softened to room temperature
2 cups powdered sugar
1 tsp orange extract
1/2 cup heavy whipping cream
Preheat oven to 350 degrees. Grease and flour three 8x4" loaf pan. In a large mixing bowl, using an electric mixer, beat together the oil, eggs, milk, sugar, orange juice and orange extract until smooth. Add in the flour, salt and baking powder and mix until well combined. Stir in the orange extract one drop at a time until you've reached your desired color. Set aside.
In a medium bowl, using an electric mixer, beat together the cream cheese and sugar until well combined. Add in the eggs one at a time, beating well after each addition. Ad the flour and mix well.
Fill each of the loaf pans with 1/6th of the batter. Spoon 1/3 of the cream cheese filling over the batter in each loaf pan. Swirl in or marbelize the cream cheese mixture into the batter using a knife. Pour the remaining batter over the cream cheese mixture, dividing evenly between each pan. Bake 350 degrees for about 50 minutes, or until a toothpick inserted in the middle of each pan comes out clean.
Cool the loaves in the pans for 10 minutes, then remove from the pans and cool thoroughly on a wire rack.
For the topping:
Using an electric mixer, cream the butter in a medium bowl. Add in the powdered sugar, orange extract and heavy whipping cream and beat until smooth. Once the loaves of bread have cooled, frost the tops of each with the topping mixture.
Store in the refrigerator.
For the quick bread:
1 1/3 cup vegetable oil
3 eggs
1 1/4 cups milk
2 1/4 cups sugar
1/4 cup orange juice
3 tsp orange extract
3 cups flour
1 1/2 tsp baking powder
A few drops of orange food coloring, optional
For the Cream Cheese Filling:
8 oz cream cheese, softened to room temperature
1/3 cup sugar
2 eggs
1 tbsp flour
For the Cream Frosting:
1/4 cup butter, softened to room temperature
2 cups powdered sugar
1 tsp orange extract
1/2 cup heavy whipping cream
Preheat oven to 350 degrees. Grease and flour three 8x4" loaf pan. In a large mixing bowl, using an electric mixer, beat together the oil, eggs, milk, sugar, orange juice and orange extract until smooth. Add in the flour, salt and baking powder and mix until well combined. Stir in the orange extract one drop at a time until you've reached your desired color. Set aside.
In a medium bowl, using an electric mixer, beat together the cream cheese and sugar until well combined. Add in the eggs one at a time, beating well after each addition. Ad the flour and mix well.
Fill each of the loaf pans with 1/6th of the batter. Spoon 1/3 of the cream cheese filling over the batter in each loaf pan. Swirl in or marbelize the cream cheese mixture into the batter using a knife. Pour the remaining batter over the cream cheese mixture, dividing evenly between each pan. Bake 350 degrees for about 50 minutes, or until a toothpick inserted in the middle of each pan comes out clean.
Cool the loaves in the pans for 10 minutes, then remove from the pans and cool thoroughly on a wire rack.
For the topping:
Using an electric mixer, cream the butter in a medium bowl. Add in the powdered sugar, orange extract and heavy whipping cream and beat until smooth. Once the loaves of bread have cooled, frost the tops of each with the topping mixture.
Store in the refrigerator.
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